{"product_id":"franklin-barbecue-aaron-franklin-cookbook","title":"Franklin Barbecue by Aaron Franklin \u0026 Jordan Mackay – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Aaron Franklin of Franklin Barbecue, Austin, Texas, with writer Jordan Mackay\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2015\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Smoker building and tuning, wood, fire, sourcing meat, then the cooks: brisket, ribs, turkey, sauces and sides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Offset smoker owners and anyone chasing proper Central Texas brisket\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781607747208\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFranklin Barbecue is the hardback meat-smoking manual from Aaron Franklin of Austin's Franklin Barbecue, written with Jordan Mackay, and it teaches you how smokers, wood and fire work so you can cook Central Texas brisket and ribs at home.\u003c\/strong\u003e It's a New York Times bestseller and still the book most serious brisket cooks reach for first.\u003c\/p\u003e\n\u003ch2\u003eThe brisket bible, straight from Austin\u003c\/h2\u003e\n\u003cp\u003eAaron and Stacy Franklin started with a trailer by an Austin interstate in 2009, and the queue has barely stopped since. Instead of guarding the secrets, Aaron put them on paper. What sets this book apart is that it teaches the fire before the recipe, so you understand why a cook works, not just what to do.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe early chapters cover building or modifying your own smoker, choosing and seasoning wood, building and tending a clean fire, and sourcing good meat. Only then does the book get to the cooks, which is exactly the right order.\u003c\/p\u003e\n\u003cp\u003eThe headline act is the brisket, with every stage from trimming to wrapping and resting explained. Around it sit pork ribs, beef ribs and turkey breast, a handful of sauces, and the classic sides: beans, potato salad and coleslaw.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with an offset smoker, or saving for one. It's also gold for kettle and kamado cooks who want to understand clean smoke and fire management. Beginners will get a lot out of it, but it rewards people who want the why behind the method.\u003c\/p\u003e\n\u003ch2\u003eAbout Aaron Franklin \u0026amp; Jordan Mackay\u003c\/h2\u003e\n\u003cp\u003eAaron Franklin is a native of Bryan, Texas, and co-founded Franklin Barbecue in Austin with his wife Stacy in 2009. The restaurant has been named Best Barbecue in Texas by \u003cem\u003eTexas Monthly\u003c\/em\u003e and Best Barbecue in America by \u003cem\u003eBon Appétit\u003c\/em\u003e, and Aaron hosts the PBS series \u003cem\u003eBBQ with Franklin\u003c\/em\u003e. Co-author Jordan Mackay is a food and wine writer whose books include \u003cem\u003eSecrets of the Sommeliers\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/065_smoke-ring-brisket-smug.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the one that taught half the world to stop poking the fire and start reading it. Aaron's pages on building a clean, steady fire are the real treasure, and they'll change every cook you do after. Buy it and your brisket will thank you by next weekend. Read it alongside \u003ca href=\"\/products\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook\"\u003eMeathead: The Science of Great Barbecue and Grilling\u003c\/a\u003e for the science, and \u003ca href=\"\/products\/horn-barbecue-matt-horn-cookbook\"\u003eHorn Barbecue\u003c\/a\u003e for a fresh take on Texas-style smoke. Season simply with \u003ca href=\"\/products\/chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz\"\u003eChuds BBQ SPG\u003c\/a\u003e and let the fire do the rest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pepper-Bark Brisket Hash\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eDay-two brisket deserves a second shot at glory.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 cups diced leftover brisket (bark included), 2 boiled potatoes in chunks, 1 onion, a knob of butter, 2 eggs, hot sauce\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFry the potatoes in butter in a cast-iron pan until crisp, then add the onion and cook till soft.\u003c\/li\u003e\n\u003cli\u003eToss in the brisket and leave it alone for 3 minutes so the bark crisps again.\u003c\/li\u003e\n\u003cli\u003eTop with fried eggs and a few shakes of hot sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendering the leftover fat crisps the potatoes, and the peppery bark seasons the whole pan.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Franklin Barbecue?\u003c\/h3\u003e\u003cp\u003eFranklin Barbecue was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with food and wine writer Jordan Mackay.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Franklin Barbecue?\u003c\/h3\u003e\u003cp\u003eIt covers building or modifying a smoker, choosing wood, managing fire and sourcing meat, then walks through brisket, pork ribs, beef ribs and turkey breast, plus sauces and classic sides.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains the fundamentals of smoke and fire before any recipe, so beginners learn the why, and experienced cooks still find plenty to refine.\u003c\/p\u003e\n\u003ch3\u003eIs Franklin Barbecue a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by Ten Speed Press in 2015.\u003c\/p\u003e\n\u003ch3\u003eDoes Franklin Barbecue cover offset smokers?\u003c\/h3\u003e\u003cp\u003eYes. Offset smokers are at the heart of the book, including how to build, modify and run one, though the fire lessons apply to most cookers.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Franklin Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Franklin Barbecue was written by Aaron Franklin, co-founder of Franklin Barbecue in Austin, Texas, with food and wine writer Jordan Mackay.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Franklin Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers building or modifying a smoker, choosing wood, managing fire and sourcing meat, then walks through brisket, pork ribs, beef ribs and turkey breast, plus sauces and classic sides.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains the fundamentals of smoke and fire before any recipe, so beginners learn the why, and experienced cooks still find plenty to refine.\"}}, {\"@type\": \"Question\", \"name\": \"Is Franklin Barbecue a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by Ten Speed Press in 2015.\"}}, {\"@type\": \"Question\", \"name\": \"Does Franklin Barbecue cover offset smokers?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Offset smokers are at the heart of the book, including how to build, modify and run one, though the fire lessons apply to most cookers.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824793124916,"sku":"9781607747208","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/franklin-barbecue-aaron-franklin-cookbook-front.png?v=1792925406","url":"https:\/\/www.therubhub.com.au\/products\/franklin-barbecue-aaron-franklin-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}